Future Food Science and Food Chemistry

Sergey Suchkov was born in the City of Astrakhan, Russia, in a family of dynasty medical doctors. In 1980, Suchkov graduated from Astrakhan State Medical University and was awarded with MD. During the studentship Suchkov was extensively involved into research in the area of ocular immunology and won in 1980 the First Prize at the First International Contest among the Medical Students in Praque. In 1985, Suchkov maintained his PhD as a PhD student of the I.M. Sechenov Moscow Medical Academy and Institute of Medical Enzymology, USSR Academy of Medical Sciences, Moscow, Russia. In 2001, Suchkov finished the PostDoc Research Fellowship Program and maintained his Doctor Degree at the National Institute of Immunology, Russia. From 1985 through 1987, Dr Suchkov worked as a Post Doc Research Associate, Department of Medical Biotechnology, Institute of Medical Enzymology, USSR Academy of Medical Sciences to be involved into research in clinical enzymology and applications of DNA-dependent enzymes in clinical medicine. From 1987 through 1989, Dr Suchkov was a senior Researcher, Lab of Developmental Immunology, Koltzov Institute of Developmental Biology, USSR Academy of Sciences to deal to developmental immunology. From 1989 through 1995, Dr Suchkov was being a Head of the Lab of Clinical Immunology and Immunobiotechnology, Helmholtz Eye Research Institute in Moscow. From 1995 through 2004, Dr Suchkov was being a Chairman of the Dept for Clinical Immunology, Moscow Clinical Research Institute (MONIKI) and the Immunologist-in-Chief of the Moscow Regional Ministry of Health. 

Dr. Gulsun Akdemir Evrendilek is an Associate Extension Professor and Seafood Technology and Food Safety Specialist at the University of Maine Cooperative Extension in Orono, Maine, USA. She earned her BSc degree from Ankara University (Türkiye) and her MSc and PhD degrees from The Ohio State University in Columbus, Ohio, USA. She has also served as a visiting scholar at several institutions, including Boston University. At the University of Maine, Dr. Akdemir Evrendilek plays a leading role in implementing food safety management systems—such as HACCP, GMP, and SSOP—across the food industry in Maine and beyond. Her research, teaching, and extension efforts focus on food quality and safety systems, innovative thermal and non-thermal food processing technologies (e.g., pulsed electric fields, high-pressure processing, ozone, UV-C, ultrasonication), instrumental analysis, process design, product development, biosensor technologies, waste valorization, and predictive microbiology. As the founder of the Research and Application Center for Innovative Food Technologies, she has authored over 100 scientific publications, led more than 50 research projects, and secured three patents, including one in the European Union.

He is Full Professor of Food Science and Technology at the Department of Agricultural, Food and Environmental Sciences of the University of Perugia. His research activities are oriented towards the topics in food technologies relative to table olive, virgin olive oil, wine, tomato derivatives and by-products valorization. His studies are aimed at improving the health and sensory properties of the oil and enhancing secondary products such as vegetation waters and virgin pomace. The scientific production consists of about 400 scientific contributions represented by publications in journals with Impact Factor and book chapters. He has an H-index of 55.

Catherine M. Cahill, PhD, obtained her PhD from University College Dublin, Ireland, and later completed a postdoctoral fellowship in the Department of Immunology at the Babraham Institute, Cambridge, UK, and in the Department of Radiation Oncology at the Dana-Farber Cancer Institute in Boston. She has held several positions at Massachusetts General Hospital and Harvard Medical School, including instructor of medicine, assistant professor of pediatrics and, most recently, assistant professor of psychiatry-neuroscience. Dr. Cahill studies proteins called growth factors and cytokines, specifically, their production and function, in relation to inflammation and cancer. Shared with her colleagues in the Neurochemistry Laboratory at Massachusetts General Hospital, her discovery of the role of iron-responsive element (IRE) in the production of the amyloid precursor protein has paved the way for the screening of small-molecule compounds targeting alpha-synuclein production as a potential therapy for Parkinson's disease (PD). Her work is published in high-impact scientific journals, such as Journal of Biological Chemistry and Proceedings of the National Academy of Sciences of the United States of America (PNAS). Dr. Cahill has taught at Harvard Medical School since 2008, receiving an Excellence in Tutoring award in 2010. She is a member of the Foundations core faculty on the New Harvard Medical School Pathways Curriculum.

Dr. Alex Martynenko (Doctor of Science from Ukraine, PhD from Canada) is a professor in Dalhousie University, Canada. Using his engineering expertise and in-depth knowledge of food systems, he is developing innovative food processing technologies. His research is based on the application of novel physical principles for food processing, using machine vision, machine learning, artificial intelligence and optimization strategies. He completed 50+ research projects, published results of research work in peer-reviewed scientific journals (142), and at international conferences (100+). He has authored the book "Intelligent Control in Drying," co-authored four other books, and holds 12 patents.